We're at 282.3% of our goal!
0 days 0 hours 0 minutes 0 seconds left
Home / The Perennial Test Kitchen / Kernza® Chocolate Chip Cookies
Kernza® Chocolate Chip Cookies

Kernza® Chocolate Chip Cookies

14 Cookies

Timing

Prep: 25 min. 

Cook Time: 25 min. 

Rest: 5 min. 

Total: 55 min. 

Equipment

  • Mixing bowls
  • Small sauce pot
  • Rubber spatula
  • Fork or small whisk
  • Measuring cups and/or scale
  • Knife
  • Half sheet pan (18 x 13)
  • ¼ cup sized ice cream/cookie scoop
  • Parchment paper

Ingredients

Wet
  • 14 Tbsp. (200g, 7oz.) Unsalted butter
  • 1 Whole egg + 2 yolks
  • 1.5 Cups (308g, 11oz.) Dark brown sugar
  • 0.5 Cup (105g, 3.7oz.) Granulated white sugar
  • 0.5 Tsp. (3g, 0.1oz.) Vanilla extract


Dry
  • 2.5 Cup (260g, 9oz.) Kernza flour
  • 1.5 Tsp. (8g, 0.3oz.) Kosher  salt
  • 0.25 Tsp. (1g, 0.03oz.) Baking soda
  • 0.25 Tsp. (1g, 0.03oz.) Baking powder
  • 1.25 Cup (180g, 6.4oz.) Bittersweet (60-70% cacao) chocolate. (About 1.5 bars) 

Kernza, brown butter, and dark chocolate, an awesome combination that allows the intricate flavor of Kernza to come out on top. Enjoy!

Method

  1. Melt butter on stove top at medium heat. Stir constantly until it begins to brown and turn the color of caramel. (about 10 minutes). Once browned, pour into mixing bowl.
  2. Be sure to scrape all of those delicious brown bits into the bowl as well!

  3. Mix white and brown sugar together until combined.
  4. Add the sugar mixture to the brown butter. Mix.
  5. Whisk one whole egg, two yolks, and the vanilla extract together, then stir into the sugar/butter mixture. Stir rapidly until lumps have disappeared and the sugar has slightly dissolved (less than 1 minute).
  6. There is no need to “cream” butter, sugar, and egg together in this recipe. Just give it a good stir and you’re done!
  7. Once wet ingredients are combined, set aside for about five minutes. This allows a little more of the sugar to dissolve.
  8. Mix the flour, salt, baking powder, and baking soda together in a bowl.
  9. Roughly chop the chocolate bar into pieces similar in size to chocolate chips.
  10. Some will be larger, some will be smaller. There will also be some very fine shavings. Use it all!

    chopped chocolate
  11. Mix the chocolate into the dry ingredients.
  12. Add the wet ingredients to the dry ingredients, and combine with a spatula.
  13. There will be stirring, folding, and pressing. You may even want to use your hands toward the end to ensure all of the flour is incorporated.
  14. Portion the cookies while the dough is still malleable using a ¼ cup sized ice cream scoop, or a measuring cup if a scoop is not available.
  15. If using a measuring cup, flatten the dough slightly into the shape of a small hockey puck as seen in the picture.

    Making dough ballsMaking dough ballsMaking dough balls
  16. For those of you that would like to weigh the portions, they should be around 65 grams, or 2.3 ounces give or take a few units.
  17. Once the dough is portioned, refrigerate it for at least two hours. Overnight is preferred.
  18. Feel free to portion six cookies directly on a parchment lined sheet pan before refrigerating. Then, all you need to do is throw them in the oven!
  19. When you are ready to bake, preheat the oven to 300F.
  20. While preheating, line a sheet pan with parchment paper and place six portions of cookie dough, evenly spaced, on the pan.
  21. The photo shows scooped portions, and the “hockey pucks” mentioned in step 10!

    Sheet of cookies
  22. When the oven is up to temp., bake the cookies on the middle rack for 25 minutes.
  23. When time is up, remove the pan from the oven and allow the cookies to rest at room temp for (at the very least) 5 minutes.
  24. Enjoy warm, or if saving for later, allow to cool completely and store in an airtight container.

5 comments

Oct 19, 2020 • Posted by Joe Kaplan

Jill – Just tried a batch of half-sized cookies. They turned out well baking at the same temp. for 20 minutes instead of 25!

Oct 14, 2020 • Posted by Jill

Hi Joe, I can’t wait to try these (this weekend!) but these appear to be giant cookies. What would you recommend for a baking time for making them half the size?

Oct 06, 2020 • Posted by Lane Johnson

Can’t wait to try out this recipe! I’ve been thinking about making Kernza molasses cookies with ginger. Any recommendations for substituting Kernza flour for all-purpose flour in other typical cookie recipes?

Oct 06, 2020 • Posted by Joe

Hey Bob,

We’re glad you enjoyed the cookies and hope the butter will help prepare you for winter!

A “no butter or oil” recipe is a great idea. We’ll add it to our line up of recipes to develop! If there is any specific baked good you would like to see, please let us know.

Cheers,

Joe

Oct 05, 2020 • Posted by Bob Bachman

Chocolate Chip cookie recipe was great! Tasted wonderful.
14 Tbsp of butter for 14 cookies – Literally more butter than I’ve eaten in years! Boy do I miss it!
(I’m hoping for Kernza flour recipe That uses no butter or oil)

Leave a comment